Best chocolate cake???!
Answers: It seems like every chocolate cake ( from a box ) is not chocolaty at all. I'm looking for a smooth, yummy, chocolate flavor. Any tips or recipes to make my own? I've made Milk Chocolate by Betty Crocker and Chocolate Fudge by Betty Crocker...and a couple other chocolate ones, but nothing....no CHOCOLATE flavor...just brown cake.
Here is one I have made and thought it was very good! Good chocolate flavor.
Chocolate Cake
1 3/4 cups all-purpose flour
1 3/4 cups brown sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 eggs
4 tablespoons vegetable oil
1 cup boiling water
Confectioners' sugar
Preheat oven to 350 degrees F.
Combine dry ingredients in large bowl and slowly whisk in wet ingredients. Pour into greased 9 by 12-inch baking pan and bake for 25 minutes. Allow to cool.
Dust with confectioners' sugar and serve.
Betty Crocker isn't the only boxed cake maker...
Pillsbury is chocolaty I think
Easy Chocolate Sheet Cake
Ingredients
CAKE
1/2 cup buttermilk
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup butter or margarine
1/2 cup Crisco? Vegetable Oil
1 teaspoon vanilla
2 eggs, slightly beaten
2 cups Martha White? All-Purpose Flour
2 cups sugar
1 teaspoon cinnamon
FROSTING
1/4 cup unsweetened cocoa powder
1/2 cup butter or margarine
1/4 cup milk
1 teaspoon vanilla
4 cups powdered sugar
Preparation Directions
1. Heat oven to 400 degrees F. Grease and flour 13x9-inch pan. In small bowl, combine buttermilk and baking soda; mix well.
2. In medium saucepan, combine 1/4 cup cocoa, water, 1/2 cup butter and oil. Bring to a boil over medium heat, stirring constantly.
3. Remove from heat; stir in buttermilk mixture and 1 teaspoon vanilla.Add eggs; blend well. Add flour, sugar and cinnamon; mix well. Pour batter into greased and floured pan.
4. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.
5. In medium saucepan, combine 1/4 cup cocoa, 1/2 cup butter and milk. Bring to a boil over medium heat, stirring constantly. Remove pan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Spread frosting over top of cooled cake.
Prep Time: 30 min
Cooking Time:
Serving size: 15 Servings
Dark Chocolate Cake
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (see note below)
Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
In large mixer bowl, stir together dry ingredients.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
Pour into prepared pan.
Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
Cool 10 minutes
cake mix.
A River Runs Through It Chocolate Cake
Ingredients
2 cups sugar
1 cup vegetable oil
2 large eggs
3 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1-1/2 teaspoons salt
1 cup brewed coffee
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon pure vanilla extract
TUNNEL FILLING
1-8 ounce package cream cheese, softened
1 egg
1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
CHOCOLATE GLAZE
2 tablespoons butter
3 tablespoons cocoa
1 cup powdered sugar
1-3 tablespoons cream
2 teaspoons vanilla extract
Directions
In large mixer bowl, beat 2 cups sugar, oil, and 2 eggs at high speed 1 minute
In medium bowl, combine flour and next 4 ingredients, whisk
Combine coffee and buttermilk
Add flour mixture and coffee mixture alternately to sugar/oil mixture
Beat at medium speed 3 minutes
Stir in nuts and vanilla
Pour half of batter into a greased, floured 12-cup Bundt pan
TUNNEL FILLING
Beat cream cheese at medium speed until fluffy,
Gradually add 1/2 cup sugar and egg
Beat until blended
Stir in vanilla and chocolate chips
Spoon over batter in pan, leaving a 1/2-inch border around center and edge
Top with remaining batter
Bake at 350 degrees 1 hour and 10 minutes, test for doneness with pick
Cool in pan on wire rack for 15 minutes
Remove from pan and cool completely THEN make glaze
GLAZE
Melt butter in a saucepan over low heat, stir in sugar, and remaining ingredients
Pour while warm over COOL cake
NOTE: May add 1/2 cup flaked coconut to tunnel filling, but reduce sugar to 1/4 cup
chocolate cake with caramel-milk chocolate frosting
Servings: Makes 12 servings.
Cake
Nonstick vegetable oil spray
2 cups sifted cake flour (sifted, then measured)
1 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups (packed) golden brown sugar
1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1/2 cup lukewarm water
1 cup semisweet chocolate chips
Frosting
24 ounces imported milk chocolate (such as Lindt), finely chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 1/2 cups sugar
1/2 cup water
2 1/4 cups whipping cream
Preparation
For cake:
Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.
Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.
For frosting:
Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.
Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.)
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chocolate cake with caramel-coconut-almond filling
Servings: Serves 12.
Cake
4 ounces unsweetened chocolate, chopped
1 cup water
1 tablespoon instant espresso powder or coffee powder
2 1/4 cups (packed) dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
Filling
1 cup sugar
1/4 cup water
1 cup whipping cream
1 cup sweetened flaked coconut (about 2 1/2 ounces), toasted
1 cup thinly sliced almonds (about 4 ounces), toasted
Frosting
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
1/2 teaspoon vanilla extract
2 cups powdered sugar, sifted
1/2 cup sour cream
2 cups sliced almonds (about 8 ounces), toasted
Preparation
For Cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter waxed paper. Combine chocolate, 1 cup water and espresso powder in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Cool completely, stirring occasionally.
Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add chocolate mixture and vanilla and beat until blended. Sift four, baking soda, baking powder and salt into medium bowl. Add dry ingredients to butter mixture alternately with sour cream in 3 additions, beginning with dry ingredients and beating well after each addition.
Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks. Remove waxed paper; cool completely.
For filling:
Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over medium low heat and stir until caramel bits melt, about 5 minutes. Stir in coconut and 1 cup almonds. Cool filling until thick enough to spread, stirring occasionally, about 45 minutes.
For Frosting:
Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth. Transfer to large bowl. Stir in vanilla. Whisk in 1 cup powdered sugar and 1/4 cup sour cream. Whisk in remaining powdered sugar and sour cream.
Place 1 cake layer on platter. Spread half of filling evenly over top, leaving 1/2-inch border. Top with second cake layer. Spread with remaining filling, leaving 1/2-inch boarder. Top with remaining cake layer. Spread frosting over sides and top of cake. Press 2 cups sliced almonds onto sides of cake. Using pastry spatula, swirl frosting on top of cake decoratively. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.)
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double chocolate layer cake
Servings: Serves 12 to 14.
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans
Preparation
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Chocolate, Chocolate Cake
Recipe Courtesy of Emeril Lagasse
1 pound bittersweet chocolate, chopped
1 pound butter
2 tablespoons Grand Marnier
11 eggs yolks
1 3/4 cups sugar
11 egg whites, beaten until stiff
2 cups warm white chocolate sauce
Preheat the oven to 300 degrees F. Butter and flour a 12-inch springform pan. In a double boiler, over medium heat, melt the chocolate and butter together. Stir in the Grand Marnier. Remove from the heat and cool to room temperature. In an electric mixer, on medium speed,beat the egg yolks until pale yellow and ribbon like, about 6 to 8 minutes. During the last 2 minutes, add the sugar in a steady stream. With the machine running slowly add the chocolate mixture and blend until all of the chocolate is incorporated. Fold in the stiff each whites. Pour the batter into the prepared pan. Place the pan on the rack, in the center of the oven. Bake the cake for about 1 1/2 to 2 hours or until the center of the cake comes out clean with a toothpick. Remove the cake from the oven and place on a wire rack. Cool the cake for 15 minutes. Remove the sides of the pan and cool completely. Invert the cake onto a serving plate. The cake can be served warm or can be placed in the refrigerator and chilled. Slice the cake into 16 slices and serve the cake with the white chocolate sauce, whipped cream and mint.
Chocolate Cream Cheese Pound Cake
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain butter recipe fudge cake mix
1 package (8 ounces) cream cheese, at room temperature
1/2 cup water
1/2 cup vegetable oil
1/4 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
Place a rack in the center of the oven and preheat the oven to 325°F.
Lightly mist a 10-inch tube pan with vegetable oil spray, then dust
with flour. Shake out the excess flour. Set the pan aside.
Place the cake mix, cream cheese, water, oil, sugar, eggs, and
vanilla in a large mixing bowl. Blend with an electric mixer on low
speed for 1 minute. Stop the machine and scrape down the sides of the
bowl with a rubber spatula. Increase the mixer speed to medium and
beat 2 minutes more, scraping the sides down again if needed. The
batter should look well combined. Pour the batter into the prepared
pan, smoothing it out with the rubber spatula. Place the pan in the
oven.
Bake the cake until it springs back when lightly pressed with your
finger and just starts to pull away from the sides of the pan, 58 to
62 minutes. Remove the pan from the oven and place it on a wire rack
to cool for 20 minutes. Run a long, sharp knife around the edge of
the cake and invert it onto one rack, then invert it onto a second
rack so that the cake cools large side up for 20 minutes more.
Slide the cake onto a serving platter. Slice and serve